Type what you have

Ingredients

• ✓ black pepper
• daikon
• salt
• rice vinegar
• sesame oil

Instructions

1. 1 In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
2. 2 Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.

By MARBALET

Ingredients

• ✓ black pepper
• vegetable oil
• green bean
• garlic
• ginger root
• salt
• black bean sauce

Instructions

1. 1 In a large wok, heat oil over medium-high heat. Stir in green beans; cook, stirring frequently, for 1 to 2 minutes. Stir in garlic and ginger; cook, stirring frequently, for 3 to 4 minutes. Season with salt and pepper, and then stir in black bean sauce. Continue cooking until green beans are tender.

By Jackie O.

Ingredients

• ✓ black pepper
• broccoli floret
• olive oil
• salt
• chile oil
• soy sauce
• black vinegar
• sugar

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 2 Toss broccoli with olive oil, salt, and pepper together in a large bowl. Arrange broccoli over the prepared sheet.
3. 3 Bake in the preheated oven until browned, about 20 minutes.
4. 4 Combine chile oil, soy sauce, black vinegar, and sugar in a bowl. Toss with the roasted broccoli.

By MDMONS

Ingredients

• ✓ black pepper
• all-purpose flour
• water
• water
• scallion
• salt
• butter
• vegetable oil

Instructions

1. 1 Place flour in a bowl. Add hot water in a slow, steady stream while mixing constantly. Add cold water; mix until no dry spots remain.
2. 2 Transfer dough to a flat surface; knead lightly by hand until a ball is formed. Place dough in an oiled resealable plastic bag; seal the bag and let dough rest for 30 minutes.
3. 3 Place scallions in a bowl; season with salt and pepper.
4. 4 Turn dough out onto a floured work surface; roll into a thin rectangle using a rolling pin. Spread butter over dough to cover; sprinkle evenly with salt and pepper. Spread scallions over dough, leaving top edge empty. Roll dough up from the opposite edge, keeping scallions in place and pulling dough a little with every roll to make it tight.
5. 5 Cut roll into 3- to 4-inch-long pieces; pinch and seal ends of each piece. Lightly flatten each piece into a circular pancake.
6. 6 Heat oil in a nonstick skillet; cook pancakes until golden brown, about 3 minutes per side. Crush 2 sides of the pancakes with spoons or ladles until flaky.

By Tsuzuku

Ingredients

• ✓ black pepper
• soy sauce
• peanut butter
• honey
• hot sauce
• white vinegar
• sesame oil
• garlic powder

Instructions

1. 1 Combine soy sauce, peanut butter, honey, Chinese hot sauce, white vinegar, sesame oil, garlic powder, and ground black pepper; whisk well until smooth.

By Jackiedc

Ingredients

• ✓ black pepper
• duck egg
• ground pork
• egg
• soy sauce
• white sugar
• salt
• milk
• broccoli

Instructions

1. 1 Separate the white of the salted egg from the yolk. Mash the white with a spoon in a small bowl or blend in a food processor. Divide the yolk into four pieces and set aside.
2. 2 In a medium heat-proof bowl, mix together the ground pork, salty egg white, regular egg, soy sauce, sugar, salt, pepper and milk using your hands. The milk will make the texture smoother. Let stand for 15 minutes to marinate. In Chinese cooking, this is the best time to prepare the rest of the dishes for the meal and begin cooking rice.
3. 3 Take the pieces of salted egg yolk and push them into the pork. Smooth the top of the pork until it is flat and even. Arrange broccoli florets around the outer edge of the meat.
4. 4 Place the bowl in a steamer or in a large pot with a couple inches of water in it. Set over medium-low heat. Steam until the meat is browned throughout, about 30 minutes. Serve with rice. The yolk is the most coveted part of the dish. Ration it carefully! It is very salty, so it is best to eat the yolk a tid bit at a time with a larger bite of meat, mixed with a mouthful of rice.

By Melody Yeung

Ingredients

• ✓ black pepper
• egg
• water
• butter
• vegetable oil
• onion
• white rice
• chicken
• soy sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Beat egg and water together in small bowl. Melt butter in a large skillet or wok over medium-low heat; add egg and cook without stirring, 1 to 2 minutes. Remove egg from skillet and cut into shreds; set aside.
3. 3 Heat oil in the same skillet. Add onion; cook and stir until soft, about 3 minutes. Stir in rice, chicken, soy sauce, and pepper. Cook and stir for about 5 minutes; stir in shredded egg. Serve hot.

By LISA TOURVILLE

Ingredients

• ✓ black pepper
• paprika
• garlic powder
• salt
• pork rib
• vegetable oil
• water
• ketchup
• brown sugar
• vinegar
• worcestershire sauce

Instructions

1. 1 Mix paprika, garlic powder, black pepper, and salt in a resealable plastic bag. Place ribs in bag, seal the bag, and shake thoroughly until ribs are completely coated. Remove ribs from bag and discard dry rub.
2. 2 Heat oil in a wok over medium-high heat. Cook ribs in hot oil until browned all over, 3 to 4 minutes per side.
3. 3 Stir water, ketchup, brown sugar, vinegar, and Worcestershire sauce together in a pressure cooker. Add browned ribs to pressure cooker. Lock the lid onto the pressure cooker, bring the cooker up to pressure, and reduce heat to medium.
4. 4 Cook ribs over medium heat for 15 minutes. Remove from heat and release pressure according to manufacturer's directions.

By Ward

Ingredients

• ✓ black pepper
• napa cabbage
• cilantro
• ground pork
• jalapeno pepper
• egg white
• ginger root
• sesame oil
• salt
• potsticker wrapper

Instructions

1. 1 Spread cabbage and cilantro over a clean dish towel. Gather up towel and squeeze out as much moisture from cabbage as possible.
2. 2 Transfer cabbage and cilantro to a large bowl. Add pork, jalapeño peppers, egg whites, ginger, and sesame oil. Mix thoroughly with your hands. Season with salt and pepper.
3. 3 Line 2 baking sheets with waxed paper. Fill a small bowl with water.
4. 4 Hold a potsticker wrapper in the palm of your hand. Place a tablespoonful pork mixture in the center. Dip a finger in water and wet the edges of the wrapper. Fold up edges and pinch together to seal. Transfer dumpling to the prepared baking sheet. Repeat with remaining wrappers and pork mixture.
5. 5 Place dumplings in the freezer until firm, about 2 hours. Transfer to large resealable plastic bags and store in the freezer.

By ehreng

Ingredients

• ✓ black pepper
• active dry yeast
• water
• milk
• butter
• sugar
• all-purpose flour
• ground pork
• garlic
• ginger paste
• salt

Instructions

1. 1 Dissolve yeast in water water in a bowl. Add milk, followed by butter and sugar; mix to combine. Add flour and mix to form a dough.
2. 2 Knead dough until a uniform ball emerges. Cover and allow to rise in a warm place until doubled in size, about 30 minutes.
3. 3 Heat a large skillet over medium-high heat. Cook and stir ground pork with garlic, ginger, paste, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
4. 4 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Do not allow boiling water to boil through steamer surface.
5. 5 While water comes to a boil, divide dough into 16 equal pieces. Roll each piece into a ball and flatten into a thin, wide circle with your hands and fingers.
6. 6 Place 1 tablespoon of prepared filling in the center of each circle of dough. Pull the sides of the dough together around the filling, gently pinching the top of the dough together to make a flower blossom gather at the top.
7. 7 Place about 8 buns onto the steamer surface and cover with lid. Cook until buns rise and expand, and are spongy to the touch, about 12 minutes. Repeat with remaining buns. Watch the hot steam! Remove buns from steamer surface with tongs carefully to avoid ripping; allow to cool slightly before eating.

By Sarabeth Emet

Ingredients

• ✓ black pepper
• vegetable oil
• garlic
• ginger root
• shrimp
• chicken stock
• tofu
• pea
• salt
• cornstarch

Instructions

1. 1 Heat oil in a large saucepan or wok over high heat. Add garlic and ginger; cook until fragrant and lightly browned. Add shrimp; stir-fry until cooked. Transfer to a bowl; set aside.
2. 2 Add chicken stock to the saucepan; bring to a boil. Reduce heat to medium. Add tofu and peas; season with salt and black pepper. Return to a simmer.
3. 3 Mix cornstarch with a little water to form a thin paste; stir into soup and continue to simmer until clear and thickened, about 1 minute. Return shrimp to soup; stir and serve.

By erni

Ingredients

• ✓ black pepper
• vegetable oil
• garlic
• ground beef
• cabbage
• red bell pepper
• soy sauce
• cornstarch
• water
• salt

Instructions

1. 1 Gather ingredients.
2. 2 Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown, 5 to 7 minutes; drain excess fat.
3. 3 Stir in cabbage and pepper, and cook until vegetables are tender and beef is fully cooked. Stir in soy sauce.
4. 4 Mix together cornstarch and water, and stir in. Season with pepper; add salt to taste. Cook, stirring, until sauce has thickened.
5. 5 Serve hot and enjoy!

By LI-ANN

Ingredients

• ✓ black pepper
• soy sauce
• sesame oil
• brown sugar
• garlic
• red onion
• red pepper flake
• sesame seed
• leek
• carrot
• beef round steak

Instructions

1. 1 In a large bowl, mix together the soy sauce, sesame oil, brown sugar, garlic, and red onion. Stir in the black pepper, red pepper flakes, sesame seeds, leeks and carrot. Mix in the meat by hand to ensure even coating. Cover and let marinate for at least 2 hours or overnight.
2. 2 Brush the bottom half of a wok with cooking oil, and heat over medium-high heat. Put in all of the meat and marinade at once, and cook stirring constantly. The meat will be cooked after just a few minutes. Remove from heat and serve with rice or noodles. For Korean-style fire meat, roll the meat mixture up in a leaf of red lettuce.

By SONNYCHIBA

Ingredients

• ✓ black pepper
• canola oil
• garlic
• baby bok choy
• soy sauce
• white sugar
• salt
• water
• sesame oil

Instructions

1. 1 Heat a wok over medium heat. Add oil and heat until shimmering. Add garlic and stir-fry until fragrant, about 30 seconds. Add bok choy and cook for 30 seconds. Add soy sauce and sugar, then season with salt; cook for 1 minute.
2. 2 Pour water into the wok, cover, and simmer until bok choy leaves are dark green and stems are tender but still firm, 2 to 3 minutes. Remove from the heat.
3. 3 Drizzle sesame oil over bok choy and season with pepper.

By wiebke

Ingredients

• ✓ black pepper
• soy sauce
• sesame oil
• ginger
• garlic
• pork tenderloin
• vegetable oil
• napa cabbage
• carrot
• salt

Instructions

1. 1 Mix soy sauce, sesame oil, ginger, and garlic in a bowl until marinade is smooth; pour into a resealable plastic bag. Add pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 1 hour to overnight.
2. 2 Heat vegetable oil in a wok or large skillet over medium heat. Add cabbage and carrot; cook and stir for 1 to 2 minutes. Push cabbage mixture aside and add pork with marinade to middle of the skillet. Cook and stir until pork is cooked through, 3 to 4 minutes. Draw cabbage into the center of the skillet; cook and stir for 1 to 2 minutes. Season with salt and pepper.

By JLC

Ingredients

• ✓ black pepper
• rice
• sesame oil
• water
• vegetable oil
• salt
• egg
• pea
• carrot
• soy sauce
• sriracha sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat a 5-quart air fryer to 350 degrees F (175 degrees C) according to the manufacturer's instructions.
3. 3 Stir cooked rice, sesame oil, water, vegetable oil, salt, and pepper together in a large bowl until evenly combined. Transfer to a 7-inch round metal cake pan or an air fryer insert. Place the pan into the air fryer basket.
4. 4 Place the basket into the preheated air fryer and cook for 10 minutes, stirring halfway through. Pour beaten egg over rice and air-fry until egg is set, about 4 minutes.
5. 5 Add peas and carrots; stir to combine and break up egg. Air-fry for 2 more minutes.
6. 6 Meanwhile, whisk soy sauce and Sriracha together in a small bowl; set aside for serving.
7. 7 Divide fried rice between two serving bowls and pour sauce over top.

By Soup Loving Nicole

Ingredients

• ✓ black pepper
• milk
• egg
• chicken breast
• potato starch
• all-purpose flour
• salt
• shichimi togarashi
• oil
• mayonnaise
• honey
• sweet chili sauce
• gochujang

Instructions

1. 1 Whisk together milk and egg in a large bowl until well combined. Add chicken; stir to coat and allow to marinate for 15 minutes. Drain and discard egg mixture.
2. 2 Combine potato starch, flour, salt, pepper, and shichimi in a medium bowl. Pour into a large plastic resealable bag. Add chicken; seal the bag and shake until chicken is well coated.
3. 3 Heat 2 inches oil in a deep saucepan over medium heat to 325 degrees F (165 degrees C). Working in batches of about 5 to 8 pieces at a time, cook chicken in hot oil for about 90 seconds. Remove to a paper towel-lined plate; keep each batch separate.
4. 4 Increase oil temperature to 350 degrees F (175 degrees C). The oil should be continuously boiling at this point. Carefully re-add the first batch of chicken and fry for another 90 seconds.
5. 5 Remove to another paper towel-lined plate. Repeat with remaining batches of chicken.
6. 6 Mix together mayonnaise, honey, sweet chili sauce, and gochujang in a large serving bowl until combined.
7. 7 Toss fried chicken with sauce to coat. Serve and enjoy!

By Diana71

Ingredients

• ✓ black pepper
• vegetable oil
• oyster sauce
• cornstarch
• beef tenderloin
• water
• cornstarch
• oyster sauce
• sugar
• vegetable oil
• onion

Instructions

1. 1 Stir together 1 teaspoon vegetable oil, 1 teaspoon oyster sauce, and 1/2 teaspoon cornstarch in a bowl. Add beef and toss to coat. Marinate in the refrigerator 30 to 45 minutes. Remove from the refrigerator 10 minutes before cooking.
2. 2 Stir together water, 1 teaspoon cornstarch, 2 tablespoons oyster sauce, and pepper in a small bowl; set aside. Heat 1 tablespoon vegetable oil in a large skillet over high heat. Stir in onion, and cook until it beings to brown on the edges, about 1 minute. Add the beef, and continue cooking and stirring until the beef is just slightly pink, about 5 minutes. Pour in the sauce; cook and stir until the sauce has thickened and turned translucent, about 1 minute more.

By IrvineHousewife

Ingredients

• ✓ black pepper
• shortening
• pork loin
• onion
• celery
• water
• salt
• bean sprout
• water
• cornstarch
• soy sauce
• sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Heat shortening in a large, deep skillet over medium-high meat. Add pork and sear until it turns white.
3. 3 Add onion and sauté for 5 minutes. Stir in celery, hot water, salt, and pepper. Cover skillet and simmer for 5 minutes.
4. 4 Add sprouts and bring mixture to a boil.
5. 5 Combine cold water, cornstarch, soy sauce, and sugar in a small bowl.
6. 6 Add to skillet mixture and cook until thickened to desired consistency, about 5 minutes.

By D Kosko

Ingredients

• ✓ black pepper
• pork
• shrimp
• salt
• green onion
• ginger root
• soy sauce
• rice wine
• vegetable oil
• sugar
• water
• steamed bun

Instructions

1. 1 Cook chopped pork in a wok over medium heat. After 3 minutes of cooking add chopped shrimp if desired. Cook until pork is no longer pink. Drain, season with salt and set aside to cool.
2. 2 Mix together green onions, ginger, soy sauce, rice wine, oil, sugar, and pepper. Stir in minced meat. Stir in water and mix thoroughly. Chill in freezer for 2 hours, or in refrigerator overnight to firm up and blend flavors.
3. 3 Prepare dough for Chinese Steamed Buns.
4. 4 Shape dough into balls. Roll each out into a circle, (like Won-Ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seams down onto wax paper squares. Let stand until doubled, about 30 minutes.
5. 5 Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.
6. 6 REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

By Carol Chung Chi Wa

Ingredients

• ✓ black pepper
• beef skirt steak
• hoisin sauce
• vinegar
• soy sauce
• hot sauce
• sesame oil
• ginger
• garlic
• brown sugar
• salt
• green onion
• sesame seed

Instructions

1. 1 Whisk hoisin sauce, vinegar, soy sauce, hot sauce, sesame oil, grated ginger, garlic, brown sugar, salt, and pepper together in a large mixing bowl.
2. 2 Cut skirt steak crosswise into about 4 or 5 smaller pieces. Transfer steak into marinade and toss until all pieces are evenly coated. Cover with plastic wrap. Refrigerate; marinate at least 2 hours and up to 12 hours.
3. 3 Line a baking pan with paper towels. Transfer pieces of steak to the paper towels and mop off some of the marinade.
4. 4 Preheat an outdoor grill for high heat and lightly oil the grate.
5. 5 Transfer steak pieces to grill. Cook to medium rare or medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read between 130 and 135 degrees F (about 54 degrees C). Thinner pieces might finish earlier. Transfer steak to a warm plate. Let rest for a few minutes.
6. 6 Transfer steak to a warm serving platter and pour any accumulated juices over skirt steak. Sprinkle with sesame seeds and sliced green onions.

By John Mitzewich

Ingredients

• ✓ black pepper
• olive oil
• onion
• celery
• chicken broth
• garlic
• soy sauce
• rice vinegar
• ginger
• chicken
• sesame oil
• water
• cornstarch

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and celery and cook until soft and translucent, about 5 minutes. Turn off Saute function. Add chicken broth, garlic, soy sauce, rice vinegar, ginger, and pepper; stir to combine. Set frozen chicken on top and do not stir.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir to mix, then stir in sesame oil.
4. 4 Select Saute function. Mix water and cornstarch together in a small bowl. Add to the bubbling liquid and stir until sauce has somewhat thickened, 3 to 4 minutes.

By Jane Cooks It Up

Ingredients

• ✓ black pepper
• chicken stock
• agar-agar
• ginger root
• spring onion
• water
• ground chicken
• soy sauce
• cooking wine
• sesame oil
• white sugar
• all-purpose flour
• water
• vegetable oil

Instructions

1. 1 Combine chicken stock and agar-agar flakes in a saucepan over low heat; cook and stir until agar-agar is dissolved, 1 to 2 minutes. Refrigerate and chill and until set, 15 to 30 minutes.
2. 2 Slightly smash ginger with the blade of a broad knife to bring out flavor. Place ginger and spring onion in 3/4 cup warm water in a bowl; rub with your fingers to extract the flavor of the ginger and onion into the water. The water will turn slightly green. Drain and let water cool.
3. 3 Mix chicken, soy sauce, cooking wine, sesame oil, sugar, and black pepper together in a bowl. Gradually mix in the cooled ginger-spring onion water.
4. 4 Mince the agar mixture and stir into chicken mixture. Cover and chill in the refrigerator for at least 4 hours.
5. 5 Place flour in a large bowl; stir in 2/3 cup warm water and vegetable oil. Mix until a smooth dough forms; cover with plastic wrap and let stand for 10 minutes. Cut dough into small pieces and roll into balls; flatten into rounds that are slightly thicker in the center.
6. 6 Spoon chicken mixture into the center of each piece of dough. Draw up the sides to form a bag shape and twist to seal.
7. 7 Place in a bamboo steamer. Steam in a skillet filled with about 1 inch of water over high heat until chicken is no longer pink in the center, 10 to 15 minutes.

By xiao wei

Ingredients

• ✓ black pepper
• beef tenderloin
• orange juice
• rice vinegar
• soy sauce
• hot chile paste
• brown sugar
• garlic
• water
• cornstarch
• cooking spray
• orange zest
• green onion
• salt

Instructions

1. 1 Combine beef, orange juice, rice vinegar, soy sauce, hot chili paste, brown sugar, and garlic in a large bowl. Cover and refrigerate for 1 to 2 hours.
2. 2 Strain beef in a colander set over a large bowl, allowing beef to drain thoroughly, about 5 minutes. Reserve marinade.
3. 3 Stir water and cornstarch into the bowl of marinade. Whisk until cornstarch is dissolved, set aside.
4. 4 Spray skillet with cooking spray and place over high heat. Cook beef for 1 minute without stirring; cook and stir for an additional minute.
5. 5 Stir in light parts of green onion and orange zest; cook for 30 seconds.
6. 6 Stir in marinade and green onion tops; cook and stir until beef is no longer pink inside and sauce is reduced and thick, about 2 to 3 minutes.
7. 7 Season with salt and black pepper to taste.

By John Mitzewich

Ingredients

• ✓ black pepper
• ground beef
• onion
• garlic
• ginger
• soy sauce
• dry sherry
• salt
• vegetable oil
• cabbage
• water
• sugar
• vegetable oil
• egg roll wrapper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion, garlic, ginger, and 1/2 of each of the following ingredients: soy sauce, sherry, salt, and pepper. Sauté just until onion is tender, 4 to 5 minutes. Transfer to a bowl.
2. 2 Heat 1 tablespoon oil in the same skillet over medium heat. Add cabbage, water, and sugar, plus remaining soy sauce, sherry, salt, and pepper. Cook and stir until cabbage is crisp-tender, about 5 minutes. Return beef mixture to the pan; cook and stir until well combined and heated through, 2 to 3 minutes. Remove from the heat.
3. 3 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
4. 4 While the oil is heating, lay one egg roll wrapper out like a diamond. Place approximately 1/4 cup filling across the center going from left to right. Moisten the top two edges with water. Fold the bottom corner up and over the filling, fold both sides in toward the center, and roll upwards to seal. Repeat to make remaining egg rolls.
5. 5 Fry a few egg rolls at a time in the preheated oil until golden brown, 2 to 3 minutes per batch. Drain on paper towels and serve hot.

By HERCATE

Ingredients

• ✓ black pepper
• pork tenderloin
• salt
• ketchup
• rice vinegar
• pineapple chunk
• brown sugar
• garlic
• hot chili sauce
• soy sauce
• red pepper flakes
• vegetable oil
• butter
• green onion
• green onion

Instructions

1. 1 Cut tenderloin into 4 pieces. Arrange in a single layer between two sheets of plastic wrap and pound with a meat mallet until each is about 1-inch thick. Generously season with salt and black pepper.
2. 2 Whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. Set aside.
3. 3 Heat vegetable oil in a skillet over high heat. Place pork in pan; reduce heat to medium. Cook until browned on both sides and cooked through, 5 to 6 minutes per side. Transfer to a plate.
4. 4 Return skillet to medium heat. Stir butter into hot pan. When butter melts and starts to brown, stir in pineapple chunks. Cook, stirring, until pineapple is golden brown, 3 to 4 minutes.
5. 5 Stir in ketchup mixture and 1/4 cup green onion (white parts). Reduce heat to low and simmer until garlic and onion have softened, 5 minutes.
6. 6 Return pork to skillet; cook, stirring, until pork is heated through. Garnish with 2 tablespoons green onion tops.

By John Mitzewich

Ingredients

• ✓ black pepper
• chicken breast
• oyster sauce
• soy sauce
• vegetable oil
• garlic
• onion
• water
• sugar
• water chestnut
• snow pea
• broccoli
• cornstarch
• water

Instructions

1. 1 Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
2. 2 Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
3. 3 Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.

By Laura

Ingredients

• ✓ black pepper
• beef broth
• hoisin sauce
• soy sauce
• sesame oil
• oyster sauce
• cornstarch
• brown sugar
• strip steak
• butter
• broccoli rice
• garlic
• salt
• sesame seed
• red pepper flakes

Instructions

1. 1 Whisk together beef broth, hoisin sauce, soy sauce, 1 tablespoon sesame oil, oyster sauce, cornstarch, and brown sugar in a bowl until cornstarch and sugar are dissolved.
2. 2 Place sliced steak in a separate bowl and drizzle with remaining 1 tablespoon of sesame oil. Stir until evenly coated.
3. 3 Melt butter in a large skillet over medium-high heat. Add broccoli rice, garlic, salt, and pepper. Cook for 5 minutes; stirring occasionally. Divide broccoli rice into serving bowls.
4. 4 Add beef to the skillet. Cook over medium-high heat, stirring continually, for 5 minutes. Pour sauce over beef and cook for 5 more minutes or until sauce has thickened.
5. 5 Spoon beef over broccoli rice. Garnish with sesame seeds and crushed red pepper.

By Soup Loving Nicole

Ingredients

• ✓ black pepper
• soy sauce
• honey
• rice wine
• sake
• dry sherry
• hoisin sauce
• ketchup
• brown sugar
• garlic
• five-spice powder
• cayenne pepper
• curing salt
• pork butt
• red food coloring
• kosher salt

Instructions

1. 1 Place soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.
2. 2 Cut pork in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.
3. 3 Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours.
4. 4 Preheat grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.
5. 5 Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
6. 6 Transfer pork sections to grate over indirect heat on the prepared grill. Cover and cook for about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
7. 7 Place leftover marinade in a saucepan; bring to a boil; let simmer for 1 minute. Remove from heat. Now you can use it to brush over the cooked pork.

By John Mitzewich

Ingredients

• ✓ black pepper
• canola oil
• garlic
• ginger root
• water chestnut
• snow pea
• white button mushroom
• red pepper flakes
• salt
• shrimp
• chicken broth
• rice vinegar
• fish sauce
• sherry
• cornstarch
• water

Instructions

1. 1 Heat oil in wok or large skillet until very hot. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add the water chestnuts, snow peas, mushrooms, red pepper flakes, salt, pepper, and shrimp to the pan. Cook, stirring, until shrimp turns pink, 2 to 3 minutes.
2. 2 Combine the chicken broth, rice vinegar, fish sauce, and dry sherry in a small bowl. Pour into the shrimp mixture; cook and stir briefly to combine. Combine the cornstarch and water and stir into the wok. Stir until sauce has thickened, about 2 minutes.

By KMOMMYZ